3 Egg whites70g Castor sugar1/4 tsp Corn flourMethod:1. Line the bottom of two 7" round cake pans. Preheat oven to 150C.2. Whisk yolks and sugar till light and fluffy. Add melted butter, and vanilla extract. Set aside.3. Mix the corn flour into the sugar. Whisk egg whites until frothy, then gradually add sugar into the whites and beat till firm peaks.4. Sift flour into yolk mixture and mix. Add in chopped walnuts. Batter is very thick and almost unfoldable at this stage. 5. Add 1/3 meringue to loosen the gluten. Continue to fold in the remaining meringue 1/3 at a time. 6. Pour equally into two baking pans. Shake gently from side to side to level the batter.7. Baked at 150 degrees at lowest rack for 30mins or till golden brown. Test with a skewer for doneness before removing from the oven.8. Unmould immediately and place them onto a cooling rack to cool completely.Maple Italian Meringue Buttercream(Makes enough to frost a 3 layer 7" cake or a 2 layer 8" cake)Ingredients:60g Water150g Sugar3 Egg whites250g Unsalted butter2 tbsp Maple SyrupMethod:1. Boil water and sugar till rolling ball stage, which is about 115C. This takes approximately 5mins on medium heat.2. At 3mins, whisk egg whites on the mixer on low speed till frothy.3. When the sugar solution is ready, turn the mixer speed on medium-low and start pouring in the sugar gradually, slowly and steadily.4. Then turn the mixer speed to medium and continue beating till the meringue cools down.5. Change the whisk to k-beater and add in butter in three batches.6. Continue beating till butter is incorporated into the meringue.7. Add in maple syrup and mix well.Assembly:1. Place one cake layer on the cake board.2. Spread with maple buttercream generously and evenly.3. Place another layer on top.4. Coat the sides with buttercream and even it out.5. Spread the top with buttercream and even it out.6. Pipe a heart shape on the cake top and add toasted chopped walnuts.7. Sprinkle with maple syrup and decorate as desired.8. Chill in the fridge.9. Remove from the fridge 15mins before serving.Happy Mother's Day!

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comments:

Hi Jane:)I often visit Jeannie's blog and I must agree with you, she sure does make some amazing meals!

I must say though Jane, I have made visits to your blog too and you are so creative and present absolute deliciousness! This amazing cake is the perfect example:) Mother's Day may have passed but this cake would be wonderful anytime! Thank you so much for sharing, Jane...Pinning:)

Hi Louise,Thank you very much for dropping by my blog and giving me the encouragement. Your kind words sure made a lot of difference to my baking and blogging journey. Hope you have a wonderful baking journey too!

Hi, I only have 1 7" baking tin. Can I bake 1 at a time or can I bake in a bigger tin and then halve if after bake? If this is possible, what is the size of tin to use and how long must I bake? Thank you appreciate your help!- Ai Li

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About me

My passion is in baking. My dream is to have my own bakery. I've attended numerous workshops and courses. I've attained a Certificate in Professional Baking, Certificate in Cake Decoration and Certificate in Wedding Cake Decoration. I love to learn more about baking, and experience different recipes. I've also started embarking in teaching in baking, and I hope to share my experiences with people who has the same passion as me.
Check out PALATABLE, the blog I set up for my workshops and sales of cakes.